Ingredients

• For the Stock:
• 340 gms - mutton (breast)
• 360 ml - water
• 1 tsp - salt
• 2 - bay leaves
• 15 gms - onion
• For the Pulao:
• 250 gms - basmati rice
• 100 gms - ghee
• 115 gms - onions
• 400 ml - stock for pressure cooking or 600 ml - stock for cooking in a pan
• 4 - cloves
• 4 - crushed green cardamoms
• 115 gms - tomatoes
• 1 tsp - poppy seeds
• 1 tsp - black cumin seeds
• 1/2 tsp - red pepper
• 115 gms - yoghurt
• 2 - green chillies
• 115 gms - garlic
• 1 inch piece - cinnamon
• 10 - peppercorns
• 1 blade - mace
• 40 gms - ginger
• 1 tsp - salt
• 1/2 tsp - garam masala

How to Make Traditional Yakhni Pulao

• Wash Yakhni - Broth, well and cut up meat.
• Place all the ingredients in a vessel and bring them to boil.
• Simmer gently till meat is cooked.
• First of all, wash and soak rice.
• Fry onions to a golden brown colour.
• Add spices and fry them.
• Add rice and fry.
• Add Yakhni and let it cook.
• When half cooked, add meat, cover with rice, cook on a slow fire until cooked.
• Serve hot with curry or raitas